Baked figs and chocolate are a delectable combination.
Gluten Free ~ Dairy* Free ~ No Added Sugar (except for that in the chocolate)
*if coconut oil is used in the pastry
75g Quinoa Flour
75g Rice Flour
65g Butter, cut into small cubes or Coconut Oil
35g Ground Almonds
¼ Tsp Gluten Free Baking Powder
20g Mild Sweet Freedom
1 Medium Egg Yolk
25ml Cold Water (or if using coconut oil 35ml Water & ½ Tsp Vanilla Extract)
8 Fresh Figs
About 2Tbsp Sweet Freedom Natural Sweetener (Mild)
180ml Coconut Milk
150g Dark Chocolate (70%)
50g Sweet Freedom Natural Sweetener (Mild)
1 Tsp Vanilla Extract
First of all make the pastry by rubbing the butter or coconut oil into the quinoa and rice flours until the mixture resembles fine breadcrumbs. Stir in the ground almonds and baking powder and then add the rest of the ingredients. Cut through the flour mixture with a knife and then use your hands to bring the pastry together into a ball. Divide the pastry into 8 equal pieces. Put one of the balls in between two sheets of cling film. Roll the pastry, in between the cling film, into a circle just a little bigger than an individual tart tin measuring 90mm (3½") in diameter and 15mm (½") deep. Peel off the top layer of cling film, slide your hand underneath the pastry and carefully flip it over onto the tart tin. Keeping the cling film on the pastry, press it into the tin. Peel off the cling film and finish lining the tin. Use the remaining pastry to line 7 more tart tins. Then chill in the fridge for about 30 minutes.
Preheat the oven to 170℃/Fan 150℃. Line the pastry cases with baking parchment and baking beans and bake blind for 15 minutes. Remove the paper and beans and return to the oven for 3-5 minutes or until the pastry is golden brown. Place on a wire rack to cool.
Turn the temperature up to 200℃/Fan 180℃.
To make the filling, heat the coconut milk until it just starts to simmer, take off the heat and stir in the chocolate until it melts and becomes thick and glossy. Stir in the Sweet Freedom and vanilla extract then leave to cool.
Carefully remove the pastry cases from the tins and divide the chocolate mixture between them. Leave at room temperature to set.
Cut the figs into 8 pieces, lengthways. Place in an ovenproof dish and drizzle with the Sweet Freedom. Bake for 5-10 minutes or until the figs are just beginning to caramelise around the edges. Set aside until ready to serve.
When the chocolate filling has set top each tart with 8 pieces of fig and serve.